余倩倩，赖悦文，李鹏飞，程代*
（天津科技大学食品工程与生物技术学院，天津300457）

摘要：本实验以海棠果干为主要原料，烘焙麦汁、白砂糖为辅料，以感官分析为评价指标，通过单因素实验和正交试验研制出麦香型海棠果汁饮料的生产工艺，并评价该复合饮料的抗氧化特性。结果表明，该饮料的最佳配方：海棠果干匀浆料液比为1∶8，烘焙麦汁的添加量为5%，白砂糖添加量为8%。饮料中总酚和总黄酮含量分别为1.26mg/mL和0.061mg/mL，DPPH 自由基清除率为91.67%，超氧阴离子清除率为86.02%。综上，本实验研发出的麦香型海棠果汁饮料色泽鲜亮，香气浓郁，口感酸甜，具有较强的抗氧化活性。

关键词：海棠果干；烘焙麦汁；感官评价；抗氧化活性

Study on the Processing Technology of Wheat-flavor Crabapple Fruit Juice

YU Qian-qian，LAI Yue-wen，LI Peng-fei，CHENG Dai*
（College of Food Engineering and Biotechnology，Tianjin University of Science&Technology，Tianjin 300457，China）

Abstract: With dried crabapple as the main raw material，baked wheat juice and whitegranulatedsugar as accessories，using sensory evaluation as index，on the basis of single factor experiment，the wheat-flavor crabapple fruit juice is optimized by orthogonal experiment design. And the antioxidant of the compound drink is evaluated. The results showed that the best formula of the beverage is 5% of the amount of baked wheat juice，1∶8 of the solid-liquidratio of dried crabapple and 8%of the amount of white sugar. The total phenolic and total flavonoids content of the beverage is 1.26mg/mL and 0.061mg/mL，respectively. The DPPH free radical scavenging rate is 91.67%，and the scavenging rate of superoxide anion is 86.02%. To sum up，the wheat-flavor crabapple fruit juice developed in this experiment has bright color，strong aroma，sour and sweet taste，and strong antioxidant activity.

Key words: dried crabapple；baked wheat juice；sensoryevaluation；antioxidant activity

（2019年 第22卷 第6期）